Burgundy Beef Stew

Time: 80 minutes

Servings: 6

INGREDIENTS:

• 1.5 kg of beef shank
• 7 dl dry red wine
• 35 dkg carrots
• 6 cloves garlic
• 2 onions
• 3 bay leaves
• 1 teaspoon whole pepper
• 35 dkg bacon
• 8 dkg butter
• 2 tablespoon flour
• 35 dkg champignons
• 25 dkg leeks
• 1 large bunch of parsley
• 2 branches of celery
• 1 small bouquet of thyme
• 1 teaspoon coarsely ground coloured pepper
• Salt
• 4 dl beef stock (also good from soup cubes)
• 2 tablespoon tomato puree
• 1 teaspoon mustard

 

PREPARATION:

1.) Wash the meat and cut into 3 x 3 cm cubes.

2.) Add 1 chopped onion, 3 sliced ​​garlic, bay leaf, peppercorns, and bunched celery, parsley, and thyme, the wine, mix and marinate in the refrigerator for 1 day.

3.) The next day take the meat out of the marinade, press it a little so not much marinade remains in it.

4.) Take it on a paper towel and filter the marinade.

5.) Chop the bacon into small finger strips, circle the carrots and leeks to a finger thickness, and cut the mushrooms into larger pieces.

6.) Prepare a baking dish with a lid that fits all the ingredients.

7.) Heat the pan and fry the bacon first.

8.) Remove with a filter paddle and set aside.

9.) Fry the mushrooms. Once it is fired, set aside.

10.) Add some butter into the pan and fry the meat in several portions at a high temperature, stirring constantly to get it crust as soon as possible.

11.) Take the pre-fried portions of the meat into the baking dish.

12.) Heat another pa and fry the carrots and leeks together until become lightly blushed.

13.) Add the chopped onions and garlic. Continue to toast, finally sprinkle with flour.

14.) Add the tomato puree and mustard, pour over the stock and marinade.

15.) Stir and pour over the meat in the baking dish. Lightly salt and pepper.

16.) Cover the dish with aluminium foil around its rim and place a lid on it and put it into the preheated 160 degree oven where it is simmered for 2 hours.

17.) After 2 hours, carefully add the bacon, mushrooms, cover it again, and return to the oven for 1 hour.

18.) Serve with potato croquettes.